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What You Need:
(To Serve: 6)
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2½ pounds boneless lamb, cut into 1-inch cubes
1½ tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, minced
1 cup chopped onion
¼ cup minced mint or parsley
½ teaspoon crumbled oregano
½ teaspoon crumbled rosemary
¼ teaspoon nutmeg
3 tablespoons lemon juice
2 medium-size eggplants
1 cup grated Parmesan cheese
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Translate this recipe:
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| How To Cook: |
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1. Put all ingredients, except the eggplant and Parmesan cheese, in a large covered casserole and cook in the microwave oven, stirring from time-to-time, until the lamb has lost all of its pinkness and is tender (about 15 to 20 minutes).
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2. Meanwhile, pare the eggplant and cut into 2-inch cubes. Sprinkle with salt and let stand 20 minutes. Rinse thoroughly and drain.
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3. Add to the casserole and cook, covered, stirring at least once, until the eggplant is tender (about 10 minutes). Sprinkle with the Parmesan cheese.
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4. Let stand 5 minutes before serving. May be garnished with lemon wedges.
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TIP:
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Sprinkling the eggplant with salt and letting stand pulls the bitter juices out of the vegetable. Try this trick for all eggplant recipe.
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